When I picked up some fresh goat's milk ricotta from Harley Farms in Pescadero, I knew I had to put it to good use. Eating it with a spoon just wasn't an option. I mentioned ice cream to the owner, and she recommended that I use a recipe with a custard base. After I discovered that most ricotta ice cream recipes don't use eggs, I decided to come up with my own recipe. Being an ice cream newbie, I was nervous at first, but my creamy base fluffed up perfectly, forming exquisite clouds of ice cream that taste like a better version of a ricotta tart.

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